1. Preheat the oven to 180ºC.
2. Beat the butter and sugar together with a wooden spoon, until very light and fluffy (i use mixer). Add the eggs one at a time, beating each one in well before you add the next.
3. Sift in the flour. Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
4. Divide the cake mix into the prepared tins and spread it out using a spatula. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen.

For the filing
1. Slice your strawberries . Carefully score the vanilla pod lengthways and scrape out all of the seeds.Gently warm the jam in a pan over a low heat

2. Remove from the heat and stir in your sliced strawberries. Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon. Whip until you have nice soft peak.

3. Smear over the jam and strawberries on the first cake, then spread the sweetened cream over the top. Place the second cake, with the pretty side facing up, on top and dust it with icing sugar

( instead of using jamie's recipe for filing, i whipped 100gm butter, 50gm icing sugar and spread it on top of strawberry jam that i have spread on the first cake)

Monday, February 25, 2013

Those yg nak bake madeleine should try out this recipe. So far, this is the best for me. Yes, madeleine tak sepatutnya letak any rising agent sebab dia patut naik naturally. But the baking powder does make the madeleine lagi gebu. I love it!

2. To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn.

3. In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix.

4. In a small bowl, sift together the flour, baking powder and mix into liquid ingredients, along with zest, fold just until blended.Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes.

*Cook's Note: you may substitute a mini-muffin pan for madeleine molds.Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/brown-butter-madeleines-recipe/index.html?oc=linkback

2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly.

3. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Butter an 10x10pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting